The Unicorn Frappuccino...the stuff of Instagram legend and childhood dreams. Now that they are no longer available, I figured it was the perfect time to debut my magically veganized recipe for those delicious mythical smoothies. And yes, I totally stole that green straw from my neighborhood Starbucks. It's here, it's queer, get used to it! 🦄💗🦄💗🦄💗🦄
Ingredients
3.5 oz pink dragon fruit or pitaya (I used a Pitaya Plus Smoothie Pack)
1/2 cup frozen cherries
3 frozen bananas
1 1/2 cup ice
2 cups coconut milk or almond milk
3 tablespoons lemon juice
1 teaspoon beetroot powder or beet juice (optional)
5 oz vegan yogurt or coconut cream (I used Kite Hill Blueberry Almond Milk Yogurt)
1 teaspoon E3Live Blue Majik or spirulina, plus extra for topping
1 tablespoon butterfly pea flower tea (optional)
1 fresh mango, pitted
vegan coconut whipped cream (optional)
crushed freeze dried strawberries and raspberries (optional)
vegan sprinkles or colored sugar (optional)
3.5 oz pink dragon fruit or pitaya (I used a Pitaya Plus Smoothie Pack)
1/2 cup frozen cherries
3 frozen bananas
1 1/2 cup ice
2 cups coconut milk or almond milk
3 tablespoons lemon juice
1 teaspoon beetroot powder or beet juice (optional)
5 oz vegan yogurt or coconut cream (I used Kite Hill Blueberry Almond Milk Yogurt)
1 teaspoon E3Live Blue Majik or spirulina, plus extra for topping
1 tablespoon butterfly pea flower tea (optional)
1 fresh mango, pitted
vegan coconut whipped cream (optional)
crushed freeze dried strawberries and raspberries (optional)
vegan sprinkles or colored sugar (optional)
Directions
First, make the divinely sweet & sour mango drizzle by tossing the fresh mango (sans the pit and peel) in a blender with 2 tablespoons of lemon juice until smooth and creamy. Set aside.
Next, the creamy vibrant blue swirl. Blend together 1 frozen banana with 1/2 cup ice, 5 oz vegan yogurt or coconut cream, 1 teaspoon E3Live Blue Majik or spirulina and optionally 1 tablespoon butterfly pea flower tea for added color. Set aside.
Now let's mix up that epic delicious pink layer! Blend together 3.5 oz pink dragon fruit or pitaya with 1/2 cup frozen cherries, the remaining 2 frozen bananas, 1 cup ice, 2 cups coconut or almond milk, remaining 1 tablespoon lemon juice and optionally 1 teaspoon beetroot powder for added color and flavor. Mmmmmm!
To assemble, casually drizzle a little of the blue layer on the sides of the cup, then pour in the pink layer until it reaches the brim. Optionally top with some lovely fluffy vegan whipped cream, then sprinkle on majestic toppings of choice! I used crushed freeze dried raspberries and strawberries and a little more of the E3Live Blue Majik powder, plus vegan sprinkles for added sparkle. Enjoy!
First, make the divinely sweet & sour mango drizzle by tossing the fresh mango (sans the pit and peel) in a blender with 2 tablespoons of lemon juice until smooth and creamy. Set aside.
Next, the creamy vibrant blue swirl. Blend together 1 frozen banana with 1/2 cup ice, 5 oz vegan yogurt or coconut cream, 1 teaspoon E3Live Blue Majik or spirulina and optionally 1 tablespoon butterfly pea flower tea for added color. Set aside.
Now let's mix up that epic delicious pink layer! Blend together 3.5 oz pink dragon fruit or pitaya with 1/2 cup frozen cherries, the remaining 2 frozen bananas, 1 cup ice, 2 cups coconut or almond milk, remaining 1 tablespoon lemon juice and optionally 1 teaspoon beetroot powder for added color and flavor. Mmmmmm!
To assemble, casually drizzle a little of the blue layer on the sides of the cup, then pour in the pink layer until it reaches the brim. Optionally top with some lovely fluffy vegan whipped cream, then sprinkle on majestic toppings of choice! I used crushed freeze dried raspberries and strawberries and a little more of the E3Live Blue Majik powder, plus vegan sprinkles for added sparkle. Enjoy!